Peel or scrub potatoes, as desired. Chop potatoes into 3/4-inch chunks. Place potatoes and
cabbage in a 3-quart stockpot; cover with water. Bring water to a boil. Cook 15 to 20 mi
nutes over Medium-High heat until tender.
Melt butter over Medium heat in a small skillet. Saute onion 2 to 3 minutes. Add milk and
salt to skillet and heat.

Drain potatoes and cabbage. Mash or whip with warm milk mixture until smooth. Stir in gree
n onions, reserving a few for garnish, if desired